The Lounge 22

Amazing food. Even better atmosphere!

Kitchen Times

Tuesday - Thursday  |  6:00pm - 10:00pm

Friday  |  6:00pm - 11:00pm

Saturday  |  10:00am - 2:00pm, 6:00pm - 11:00pm

Sunday  |  10:00am - 2:00pm

Happy Hour  |  Tuesday - Saturday  | 6:00pm - 7:00pm

Bar Open Till Late 

Please note, depending on how busy we are the kitchen may conclude dinner service before these closing times

Closed for Sunday Dinner Service

Sunday Evenings

Due to the demand for specialty events, chef tastings, and collaborating with other local businesses to host joint events, we will now be dedicating our Sunday evenings to these type of functions and therefore be closed for general dinner service as of Sunday July 6th. We will keep everyone informed when these type of gatherings are open to the public.

We appreciate your patronage and hope everyone has a great 4th of July.

Westways magazine | The Lounge 22 | July/August Issue

Establishments with the word “lounge” in their names usually aren’t particularly focused on food, but The Lounge 22 in Redlands accommodates all kinds of culinary cravings. Whether you’re hankering for a burger and local craft beer, fresh oysters with a glass of champagne, or a multicourse feast with the family, this year-old restaurant is remarkably adaptable.

Located in the former backstage area of the historic Fox Theatre, The Lounge 22 is an intimate space dressed up with vintage design elements such as French beverage posters, historic photos of Redlands, and ornate crystal chandeliers. Daily specials and names of local purveyors are scribbled onto a blackboard salvaged from a 1920s schoolhouse, while tables are topped with candles and fresh flowers. A laid-back lounge is tucked to one side, and a sidewalk patio is shaded by a red awning. 

Running the kitchen is 29-year-old chef Jonathon Wiener, who cooked at Napa Valley’s Domaine Chandon and apprenticed at Alinea in Chicago. Here, he tweaks familiar ingredients in unexpected ways, authoring a versatile menu that changes seasonally. Shareable snacks range from mixed olives to a pair of surprisingly light gougères (cheese puffs), which are topped with creamy Mornay sauce and tiny chunks of house-cured bacon. An alternative to the usual fries are battered, deep-fried portobello spears, delivered in a small metal pail with truffle aioli for dipping.

Jonathon Wiener - Head Chef

Jonathon Wiener - Head Chef

It’s easy to compose a meal from small plates such as flash-fried brussels sprouts crowned with a dollop of creamy, locally produced goat cheese that balances a sweetly acidic apple cider reduction. The pork belly cassoulet comes with duck confit, braised greens, and cranberry beans. Among larger plates are filet mignon with red wine reduction, seared scallops, and vegetarian pappardelle. You can wash it all down with a beer from Redlands or a Catalonian wine from a reasonably priced list.

Desserts include butterscotch pot de crème and a thin, dark chocolate tart with dark chocolate ganache over a delicate crust, orange zest, and a dusting of sea salt and fresh thyme leaves. While I didn’t try it, molecular gastronomic ice cream, created with liquid nitrogen at a neighboring shop, is also available.

By Roger Grody

To view the article click here 

Job opportunity at The Lounge 22

The Lounge 22 restaurant is looking for a 'Catering & Event Coordinator'. 

Interested individuals should have experience in these areas and have good organizational skills with the ability to promote and market corporate functions.

Please send your resume to or drop a resume off at the restaurant (drop off tues-sat between 4pm-6pm).

There is no sincerer love than the love of food.
— George Bernard Shaw